Coconut Flour Keto Bread

Name: Coconut Flour Keto Bread
Prep time: 10 min
Cook time: 45 min
Yield: 12

keto low-carb coconut flour moist tropical grain-free

Breakfast

This moist and slightly sweet bread made with coconut flour delivers a tender crumb and subtle coconut flavor with just 2g net carbs per slice.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 45

Ingredients

75g3/4 cup coconut flour, sifted
6 large6 large large eggs
60ml1/4 cup coconut oil, melted
5ml1 tsp baking powder
2.5ml1/2 tsp fine sea salt

Instructions

Preheat oven to 175°C (350°F). Grease a 20x10cm (8x4 inch) loaf pan.
Sift 75g3/4 cup coconut flour to remove any lumps. Mix with 5ml1 tsp baking powder and 2.5ml1/2 tsp fine sea salt.
In another bowl, whisk 6 large6 large large eggs until well beaten. Add melted 60ml1/4 cup coconut oil and mix.
Add dry ingredients to wet ingredients and whisk until completely smooth. Let batter rest for 5 minutes.
Pour into prepared loaf pan and smooth the top.
Bake for 40-45 minutes until golden and a toothpick comes out with just a few moist crumbs.
Cool in pan for 10 minutes, then turn out onto a wire rack.

Ingredients

id: coconut_flour metric: 75g imperial: 3/4 cup name: coconut flour, sifted
id: eggs metric: 6 large imperial: 6 large name: large eggs
id: coconut_oil metric: 60ml imperial: 1/4 cup name: coconut oil, melted
id: baking_powder metric: 5ml imperial: 1 tsp name: baking powder
id: salt metric: 2.5ml imperial: 1/2 tsp name: fine sea salt

Instructions

Preheat oven to 175°C (350°F). Grease a 20x10cm (8x4 inch) loaf pan.
Sift {coconut_flour} to remove any lumps. Mix with {baking_powder} and {salt}.
In another bowl, whisk {eggs} until well beaten. Add melted {coconut_oil} and mix.
Add dry ingredients to wet ingredients and whisk until completely smooth. Let batter rest for 5 minutes.
Pour into prepared loaf pan and smooth the top.
Bake for 40-45 minutes until golden and a toothpick comes out with just a few moist crumbs.
Cool in pan for 10 minutes, then turn out onto a wire rack.

Tips

Sifting is Essential: Coconut flour can be lumpy, so always sift it before measuring to ensure a smooth batter and even texture.

Egg Ratio: This recipe uses a lot of eggs because coconut flour is extremely absorbent. Don't reduce the egg count or the bread will be dry.

Coconut Oil Temperature: The coconut oil should be melted but not hot, or it might cook the eggs when mixed.

Resting the Batter: Allow the batter to rest for 5 minutes so the coconut flour can fully absorb the liquid ingredients.

Doneness Test: The bread is done when a toothpick comes out with just a few moist crumbs - not completely clean, as coconut flour breads can dry out quickly.

Coconut Flavor: The coconut flavor is subtle. If you want it more pronounced, use unrefined coconut oil. For less coconut flavor, use refined coconut oil.

Storage: This bread stays moist for several days when wrapped tightly. It also freezes beautifully for up to 3 months.

Serving Suggestions: Delicious toasted with butter, perfect for French toast, or as a base for sweet or savory toppings.